Description
These Easy Baked Pumpkin Donuts are moist, tender, and bursting with warm fall spices. Perfectly coated with cinnamon sugar, they offer a deliciously light alternative to fried donuts. Ready in just 25 minutes, this recipe is simple and perfect for a cozy breakfast or snack.
Ingredients
Scale
Donut Batter
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup vegetable oil
- 1 cup all purpose flour
- ½ cup brown sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon salt
- ¼ teaspoon nutmeg
Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 2 tablespoons butter, melted
- 1 teaspoon cinnamon
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350ºF and spray a donut pan with non-stick cooking spray. Set it aside for later use.
- Mix Wet Ingredients: In a medium bowl, whisk together the pumpkin puree, brown sugar, vegetable oil, and milk until smooth and combined.
- Combine Dry Ingredients: In a smaller bowl, mix the all purpose flour, baking powder, pumpkin pie spice, cinnamon, nutmeg, and salt until evenly distributed.
- Form Batter: Gradually add the dry ingredient mixture to the wet ingredients, folding gently with a spatula until just combined. Avoid overmixing to keep donuts tender.
- Fill Donut Pan: Transfer the batter to a piping bag or a ziplock bag with one corner cut off. Pipe the batter evenly into each of the six donut cavities in the pan.
- Bake Donuts: Bake in the preheated oven for 15-16 minutes, or until a toothpick inserted in the center comes out clean. Then, allow the donuts to cool for 10 minutes in the pan.
- Cool Donuts: After cooling in the pan, invert the donut pan to release the donuts onto a cooling rack and let them cool for at least 10 more minutes to room temperature.
- Prepare Cinnamon Sugar Coating: Melt 2 tablespoons of butter in the microwave. Use a pastry brush to coat the cooled donuts with melted butter, or quickly dip each side of the donut into the butter if you don’t have a brush.
- Coat Donuts: In a bowl, combine granulated sugar with 1 teaspoon cinnamon. Roll each butter-coated donut in the cinnamon sugar mixture, flipping to coat both sides evenly.
Notes
- For a dairy-free version, substitute milk with almond or oat milk and use dairy-free margarine instead of butter.
- If you don’t have a piping bag, a spoon can also be used to fill the donut molds.
- Make sure not to overmix the batter to keep the donuts light and fluffy.
- Donuts can be stored in an airtight container at room temperature for up to 2 days.
- Use fresh pumpkin pie spice or make your own blend for the best flavor.
- For extra flavor, add a glaze of powdered sugar and milk on top instead of cinnamon sugar coating.
Nutrition
- Serving Size: 1 donut
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
